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Falafel, or fried chickepea patties, have been on my todo list for a while! Making the quioa tabouleh salad reminded of a photo that I had seen a long time ago where perfectly golden brown falafel were served on a bed of tabbouleh and I figured that it was the perfect time to try making falafel! As it turns out, making light, crispy and perfectly golden brown falafel at home is quite easy, though if you are starting with dried chickpeas you do need to let them soak over night so it takes some planning.

The recipe is pretty simple with a base of the chickpeas along with some onions, garlic, a whole bunch of fresh herbs and some seasonings. Once you have the 'batter' mixed up you form it into balls or patties and fry them until golden brown. It is pretty hard to not eat them all while you are waiting for the next batch to cook but it is good to show some restraint in this case because their are plenty of great ways of serving them! Of course I started out by serving some of them on a bed of the quioa tabouleh salad which made for a really nice light meal.

Next up was a pita sandwich.

There is no need to wait for a sandwich though if you just want to go straight to dipping the falafel right into the thic and creamy tahini and yogurt sauce.

I love coming by to see what you've been cooking. I will have to try making those, I really love them with tzatziki which is basically greek yoghurt and grated, drained cucumber.... mmmmm. Looks good, it's going in my to do list!

Every time I check in with your blog I am entranced with the food! I litteraly just bought quinoa and had no idea what to do with it. I've always wanted to make my own falafel and now you've combined the best of both worlds...in other words: get outta my head! No wait - STAY IN MY HEAD!!! LOL

FALAFEL is my all time favorite...2 questions..1) have you tried making these with canned chickpeas? 2) Did you deep fry these?I made your Thai pineapple rice a few days ago...was delicious and a major hit with all my guests...thanks so much!

Just discovered your blog and i am really impress by your skills; As a new member i will definitively follow you to learn to make good and elaborated receipe; you are my new inspiration; Keep up a good work;

Hi. I was searching for ice cream recipes as I have just bought an ice cream maker and found your blog. It is so lovely! The pictures just beg me to try the recipes. Thanks so much for creating it.Marcie from www.noclothesnoshoes.blogspot.com

These were totally delicious! I substituted dried herbs- basil and parsley- for fresh (college budget) but otherwise kept it pretty much the same. Totally delish! Thanks for making it possible to eat one of my vegetarian favorites without forfeiting tuition $ for my town's fancy middle-eastern restaurant! <3

I had a really tough time with this recipe. For whatever reason, my Falafel completely disintegrated into the oil leaving miniscule patties. Flavors were great, I just wish it would have held together.

Unknown & Anonymous: The flour is what is going to hold the patties together and you can keep adding flour a bit at a time until they do hold together. Just grab a handful of the mixture and try to form a patty, if it does not hold try mixing in a bit more flour until it does hold.

Absolutely agree about varying amount of flour to keep balls intact, but make sure to squeeze them together in your palms gently to help them hold together. I also use a small ice cream scoop for portion control and speed forming balls.I use up the frying oil doing every day things like stir frying and cooking eggs in the morning. You don't need to save oil just for deep frying. Thanks for sharing a great recipe!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.